Friday, April 20, 2007

Fennel, orange, raisin & pine nut bread

This sweet bread is a synthesis of differentpandolci (sweet bread) in Santa MargheritaLigure, Recco and Genoa (Liguria region, northern Italy), created by Nick Malgieri. I like any bread that requires longer fermentation, like this one; the crumb is usually more tender, with a deeper wheat-y aroma. From its title name you properly are overwhelmed, but not yet, wait until the first bite, you'll start to wonder if everyday there's carnival along the Ligurian coast, and that's why the people can come up such an incredibly festive and soul-warming bread! This is my entry for Waiter there is something in my ... Bread, this round is hosted by Andrew over Spittoon.

For the sponge, combine the ingredients and rise in 75F for 30 minutes or until double

For the dough:

Mix the sponge with the water, use your hand to squeeze or break up that sponge, the water should turn chalk white. Combine it with flour, sugar, salt and butter, knead until elastic and smooth.

(1st rising:) Then combine the raisins, candied orange, nuts and fennel seed into the dough ... don't worry if you see these bites keep falling off, just be patient, they will eventually stick... Cover the bowl and let it rise in fridge (lowest shelf) overnight *

(2nd rising:) Take the bowl out of the fridge, sit for an hour let the dough return to room temperature. Fold it a few times, divide into 6 portions *, roll each into a log, you should let them rest in between shaping so that the log can stretch more. Tight each into a knot, place them on a slightly greased large baking tray, cover, rise for 2 - 3 hours, double of the volume.

Pre-heat oven to 375F, bake loaves for 20 minutes (mine were "almost" done during this time), check the doness by tapping its bottom to hear hollow sound. Quickly brush marmalade on each loaf, back to oven to bake for another 5 minutes. Transfer the loaves on a rack to cool completely.

My notes:

For the 1st rising, the author originally suggested rising the dough in room temperature (but he didn't mention which temperature) for 3 - 4 hours, double of its volume. I have done other Italian slow-fermented bread which usually rise in a slightly cool room, but not sure if it is the same for this bread

After the 2nd rising ready for final shaping, the author just did one big loaf. In his case he formed the dough into one round loaf, slashed the top, baked it for about 1 hour.

The interior of my bread is tender, but not porous, not sure it's the bread supposed to be, or because my more shaping actions have altered the interior. Anyway, even it's soft, they definitely not the cotton-light type that popular in Asia.

Last time u just posted one pic and I was not happy and this time, there is more picture and u re killing me !! the bread looks beautiful and tasty....I just wish I had a button there to click and take one piece right from there !

I was gonna email you to ask about overnight fermentation. Should we reduce the amount of yeast? And about the shaping, I think the slashing action helps the bread to rise and distribute the heat better. I have seen Italian sweet bread recipe that shapes in to buns like yours and still requires slashing on top. Perhaps I'll try later both version later to see the differences. ;)

Amy, orange and fennel combo is pretty classic to me, and I like it a ton :D

Anh buddy, thank you so much for your questions, and I realize that how much detail I have left out.For most "long-whining" (hehee) bread (e.g. my pizza dough, foccacia, etc) I usually do the 1st rising in fridge overnight, without reducing the amount of yeast, they all turn out perfect. I am not sure if there's any exceptional case in any particulary bread, for safe you may like to ask specifically which one of my recipes I have ever done fermentation at fridge.For those fast (or regular) rising bread... e.g. most asian bread, I don't fool around, ferment at 75 - 85F (27C ...???) room temp, to achieve the desired texture and flavor.Slashing the top definitely a good idea, thanks for your input Anh =) If you have a chance to try... or any other bread recipe, please let me know your finding, I'd love to know. *kiss kiss*

Ellie, keekeeh, oh you totally cracked me up :D If any chance I come to Aussie, just prepare some of your nutty candies, I will carry 2 suitcases of bread, deal :D

Lydia, right, have sort of panetone's sentiment! Although panetone requires loads of eggs while this one has none, I love both!

I totally agree with Asha, you, Gattina is slowly killing us by your absolutely delicious looking goodies. So now, when is your next trip back to Singapore? Me will camp out in Changi airport just for you. *wink*